Chips/Fries With Malt Vinegar Aioli
February 17, 2018
"From one of our national supermarkets free monthly magazine July'17."
- Serving Size: 1 (140.8 g)
- Calories 167.3
- Total Fat - 7.3 g
- Saturated Fat - 1.1 g
- Cholesterol - 9.8 mg
- Sodium - 357.5 mg
- Total Carbohydrate - 24 g
- Dietary Fiber - 2.3 g
- Sugars - 2.7 g
- Protein - 2.1 g
- Calcium - 20.2 mg
- Iron - 0.7 mg
- Vitamin C - 8.8 mg
- Thiamin - 0.1 mg
Bring a large pot of water to the boil over high heat.
Line a baking tray with 3 layers of paper towel.
Rinse potatoes under cold water and drain.
Add potatoes to the boiling water and when water returns to the boil, gently boil the potatoes for 5 minutes or until completely tender but not breaking apart (a small knife will slip through them).
Using a large slotted spoon, transfer potatoes to prepared baking tray, gently pressing potatoes into the paper towel to ensure they dry completely and cool potatoes completely
Meanwhile in a small bowl, whisk the mayonnaise, vinegar, Dijon and garlic and season with salt and pepper and refrigerate the aioli.
Pour enough oil into a large heavy pot to reach a depth of 5cm and heat of medium-high heat until a deep-frying thermometer reaches 190C or a chip sizzles vigorously when dropped into the oil.
Working in 2 batches fry the potatoes for 5 minutes or until deep golden and crisp and carefully transfer chips to a wire rack of a baking tray to drain excess oil.
While chips are hot season with salt.
Grind black pepper over the chips and sprinkle with tarragon or parsley and serve with the aioli.
Tips & Variations
No special items needed.